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Baked Chicken Empanadas

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Baked Chicken Empanadas
8 empanadas Easy
Total: Active:
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Ingredients (9)

  • 2-4 boneless, skinless chicken breasts, cooked in your preferred method and shredded
  • 1 16 oz can refried black beans
  • 1 8 oz bag of shredded cheese, preferably a Mexican Mix variety
  • 1/2 of a small onion, finely chopped
  • 1/2 of a bell pepper, finely chopped, your choice of color
  • 4 premade pie crusts
  • 1 cup of frozen corn
  • salt and pepper to taste
  • red pepper flakes to taste
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Anytime I make up some chicken breasts for whatever my dinner is that night, I always make sure to cook up a few extra so that they can be shredded and used for this. It’s a very popular favorite in my family because they can be made ahead of time, frozen, and then reheated for a quick meal on the go. Not to mention, they’re just plain tastey! If you have all of the fillings made up ahead of time, like in the case of using up leftovers, this is a pretty quick way of getting a yummy dinner on the table.


  1. 1Preheat oven to 400 degrees.
  2. 2Saute the chopped onions in either vegetable or olive oil until slightly carmelized, then add in the chopped bell pepper. Add the salt, pepper, and red pepper flakes to taste and continue to saute until the bell pepper is soft. Add the frozen corn and cook just until it’s warmed through, then set aside vegetable mixture to use in a later step.
  3. 3Take each pie crust and cut them into four even-sized wedges.
  4. 4Spread about a table spoon or so onto half of the wedges, but you can use a bit more if you’d like. You probably won’t use the whole can, just so you know, but whatever’s left over can definately be eaten with the empanadas.
  5. 5Sprinkle about 2 table spoons or so of the cheese mix ontop of the bean layer. This can also be increased a bit if you’d like, and also probably won’t use up the whole bag.
  6. 6Evenly distribute the shredded chicken and vegetable mixture onto the wedges with the beans and cheese.
  7. 7Place the wedges without any toppings onto the covered once and seal the edges with a fork. Then transfer them to two parchment lined or greased baking sheets and add a few steam slits to the top of each empanada.
  8. 8Bake at 400 degrees for 15-20 minutes, or until a nice golden brown.
  9. 9If you’re planning on freezing these after cooking, take into account your inteded method of reheating. If microwaving them, you can follow the directions as written. If baking them from frozen, completely skip the baking step before freezing and lower the cooking temperature to 350 degrees when reheating, lengthening the cooking time to 25-30 min or until a nice golden brown.
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